Category Archives: Food

New Store, New Herbs!


Red clover


My art teacher told me about a health food store in town called Country Life.  I thought it was a restaurant!  But that’s just in the back.  I went to take a look today and they have all different types of Traditional Medicine teas, as well as loose roots and flowers, spices, coconut, almond and tapioca flour.  Whee!  So much fun.  I bought six different herbs and right now I’m steeping a pot of Red Yarrow Flower, Red Clover Blossom and Passion Flower.  Healthy, healthy indeed!  I’m going to list the different ones and link to how to infuse.  It’s the only way I’ll keep them straight.  (I had no idea you had to infuse roots for thirty minutes!  Good to know.)

Marshmallow Root  – good for breathing and gastric

Valerian Root – supports healthy sleep and relaxation, but you can suffer slight withdrawal symptoms if you take every night and stop suddenly.  Legend has it that the Pied Pipe of Hamelin used Valerian to entice the rats!

Comfrey Root – Damn!  Waste of money, you shouldn’t take internally, it has been linked to liver damage.  Looks like oil, poultice and other topical treatments only.

Red Yarrow Flower-cardiovascular support and detoxifier

Red Clover Blossom – respiratory system, liver, cardiovascular, calming

Passionflower – insomnia, overactive mind, worry.




Roasted Garlic Basil Pesto


Greek BAsilWhat a great day!  Chopped down four of my seven greek basil columns for Roasted Garlic Basil Pesto and Basil infused olive oil.  Here’s the recipe.  I toasted pecans and used them instead of pine nuts.  And I had a counter garlic roaster, which saved a lot of time!

1 head garlic
2 teaspoons olive oil
4 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
3 -5 sprigs fresh Italian parsley
1/4 cup pine nuts
1/4 cup parmesan cheese
lemon wedge
salt (to taste)
black pepper (to taste)Directions:
1 Preheat oven to 350 degrees F.
2 Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
3  Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
4 Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
5 Squeeze garlic out of the paper skin into a small bowl; set aside.
6 Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.
7 Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
8 Adjust salt and pepper to taste.

The recipe came from here.  Thanks goodness for my little garlic roaster!  Went through five heads of garlic today.


Chantarelles at the Farmers Market


I LOVE these little yellow critters.  I scored some delicata squash, too, I think I’ll make some squash bread and freeze it.  As to the chantarelles, I cooked them with butter, olive oil, garlic, red onion and fresh sage.  Now I can freeze it and when I thaw, add some sherry and cream for a polenta or pasta sauce.  Can’t wait for fall weather!


Chantarelles rawChantarelles





It’s sniffles and flu time.  I was going to get my flu shot on Friday, so I’d have the weekend to recover, but of course my husband starts getting sick so I can pretty much guarantee I’m already incubating something lovely.  It looks like I’ll have to wait a week.  So far it just looks like a head cold, which is never too bad as long as I have tea and a good book.  Currently reading Larry Correia’s Monster Hunters International, and staying under the duvet is never a hardship!

We have provisions to survive – I made Zuppa Toscana last night and it turned out well.  Thank you, Get Crocked website!  We have enough to nosh on soup and yeast rolls for the next two days.  I used a one pound package of Tennessee Pride sausage, hot version-it’s cheaper and there’s not as much sodium (not as much sodium being a relative term for sausage, of course) and the bunch of kale we had in our CSA pickup at the farmer’s market yesterday.  The red pepper flakes from the sausage opened our heads up and the cream combined with the chicken broth and kale got our stomachs ready for the night time cold medicine.  Hmm, think I can stretch this illness long enough to get at least one sick day from work?

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Authors and their favorite foods


Agatha Christie adored Devonshire cream.  Having tasted it with scones and strawberry jam in the original location, she’s right, it IS heavenly – but I couldn’t eat it every day.  Now Sartre’s treat, I HAVE eaten everyday and used to buy by the case at my local Turkish food store when I lived in Germany.  Great with tea, great with coffee, great with milk and always great with a book or magazine.  Yummy almond halva.  Click the photo and check what YOUR favorite author loved to eat.